Recipe: Jewel's Pumpkin Chili

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By Catherine Holland By Catherine Holland

PHOENIX -- It's time to hit the pumpkin patch and whip up delicious pumpkin recipes. From soup and chili to desserts, Julie Moreno, owner of Jewel's Bakery and Café, is all about pumpkin right now.

Moreno shared her recipe for Pumpkin Chili, which is gluten-free.

Ingredients
3 cups dry beans
5 slices thick bacon
1 large onion, chopped
4 garlic cloves, minced
1 lb. Extra lean ground beef, cooked and drained
1/3 cup chile powder
1/2 cup chopped green chilies
1 large can crushed tomatoes
1 large can pumpkin puree
1 cup red quinoa
8 cups water
Salt and pepper
1/2 teaspoon pumpkin pie spice
1/2 teaspoon chipotle chile powder

Instructions
In large pressure cooker, saute bacon, onions, and garlic. Add beans and water. Cook on high pressure for 30 minutes. Turn off after 30 minutes and release pressure.

Add remaining ingredients and place lid on pressure cooker and pressure for 6 minutes.Release pressure and remove lid and salt and pepper to taste.

Adjust liquid if needed to create a desired thickness.

Special note: If you do not have a pressure cooker, soak beans and simmer for 45 minutes to an hour. Add remaining ingredients and simmer for an additional 15 minutes.

Jewel's Bakery and Café
4041 E Thomas Road
Phoenix, AZ 85018
www.jewelsbakeryandcafe.com
602-714-5243

Weekdays, 7 a.m.-3 p.m,
Weekends, 8:30 a.m.-3 p.m.